Of course, this is not a recipe for some sort of astronaut food. It is, however, the revelation that prime rib is perhaps the easiest “fancy food” to make.
Go ahead and splurge on a really beautiful rib roast. It will be spendy but it is worth it.
To cook it, place a rack toward the bottom of the oven and preheat it to 350 degrees. Line the bottom of a roasting pan with heavy foil, and place the roasting rack on top of the foil.
Rinse and pat the rib roast dry. Place it on the rack in the roasting pan. Season it some, but do not be seduced into using a heavy rub. A used a basic garlic and herb mix from Spice Islands.
Put the rib roast in the oven and let it cook, uncovered, until it reaches the desired temperature (check out this Prime Rib Cooking Chart). Mine was 7 pounds and I let it cook about three and a half hours (but we don’t like our meat too rare — the ends were medium, and the middle was medium rare.).
That’s it. No fuss, no muss. A decadent meal to share with friends and family (and all the mess in the pan goes straight into the trash).
I served it with Stonewall Kitchen Cranberry Horseradish Sauce (which I love!) and traditional horseradish. Yummy!
(Have you noticed that I don’t always have photos of the food I make, or of the final product before it’s eaten? That’s because the food is made to be eaten, and too often I forget to grab the camera before everyone starts eating. For a while I didn’t post a recipe if I didn’t get a “final” photo, but I think I’ll relax a bit about that from now on.)